Smoke first, Spice later - Naga Chilli Oil
The Naga Chilli oil has a wonderfully smoky aroma. When you taste it, your palate first experiences the smokiness and then the spice hits you.
The Naga Chilli, popularly known as the Bhut Jolokia, has become quite an explosive culinary trend in the last few years (pun intended). Restaurants all across the country have been using this ‘novel’ ingredient in a variety of interesting ways. When Chef Hussain first bit into the chilli, it reminded him of the Pasilla de Oaxaca chillies of Mexico, which he tasted many years ago. The Naga Chilli contained the same level of spice and complexity. While Chef has always been curious about experimenting with the Naga Chilli, he only got a chance to do so recently. When an ingredient is that spicy, it often becomes unpalatable. He and the team spent months figuring out how to extract the untapped potential of this nuanced ingredient. While everyone focuses on the chilli’s spice quotient, he wanted to highlight the wonderful smokiness it contains. This smokiness comes from the manner in which the chillies are dried above stoves in local Naga homes.
- Cook 100 grams of dried Naga chillies in 1 litre of warm vegetable oil till they begin to bloom Once they cool down, spin it in a blender with the same oil
- Transfer it back into the pan and bring it to one-roll boil and turn off the gas Strain and use.
Note: Remember that each type of chilli is different and it is always important to taste the chilli (not too much!)before you begin cooking with them.
The Bombay Canteen uses this for
Stir fried Greens
You can use this for
Naga Chilli Mayo. Or simply use the oil in a vinaigrette to dress your salads.